Spicy Chicken With Chickpea Couscous

• 1 lb skinless boneless chicken breast, cut into chunks
• 1 red onion, sliced
• 9 ounces cherry tomatoes, halved
• 1 (15 ounce) can chickpeas, drained
• 2 teaspoons chili flakes
• 1 tablespoon olive oil
• 2 chicken stock cubes
• 14 ounces couscous
• 1 lemon, Grated zest and juice
• 1 ounce flat-leaf parsley, leaves roughly chopped

1. Preheat the oven to 400F In a large roasting tin, mix the chicken pieces, red onion, cherry tomatoes and chickpeas with the chili and olive oil.
2. Season and roast for about 10 mins.a .
3. Make up the stock with 2 1/2 cups boiling water.
4. Stir the couscous into the roasting tin followed by the stock, lemon zest and juice.
5. Return to the oven for 15-18 mins until the stock has been absorbed, the chicken is thoroughly cooked and there is no pink meat.a .
6. Stir the parsley through, using a fork to lightly separate the couscous.
7. Serve with a green salad.

chicken breast, red onion, cherry tomatoes, chickpeas, chili flakes, olive oil, chicken, couscous, lemon, flatleaf parsley

Taken from www.food.com/recipe/spicy-chicken-with-chickpea-couscous-433224 (may not work)